Go Back
+ servings
Overhead view of gluten free peanut butter cookies on parchment paper
Print

Gluten Free Peanut Butter Cookies

These gluten free peanut butter cookies are just delicious! With lightly crispy edges and soft centers, these bakery-style cookies are a major crowd pleaser, made simply with gluten-free all-purpose flour!
Course Dessert
Cuisine American
Keyword baking, celiac, treats
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 200kcal

Equipment

  • Oven
  • Large mixing bowl (2)
  • Hand mixer or stand mixer
  • Flour sifter
  • Cookie scoop with release handle
  • Baking sheets
  • Parchment Paper
  • Fork

Ingredients

  • 1 cup unsalted butter softened, see Notes for dairy-free
  • 1 cup creamy peanut butter
  • 1 cup white sugar see Notes for sugar-free
  • 1 packed cup brown sugar see Notes for sugar-free
  • 2 eggs
  • 2 level cups gluten-free all-purpose flour with xanthan gum, see Notes
  • 1 teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

Instructions

  • Preheat oven to 375° Fahrenheit.
  • In large bowl, use hand mixer or stand mixer to cream butter, peanut butter, white sugar, and brown sugar together.
  • Slowly beat in eggs until mixture is fully combined.
    Gluten free peanut butter cookie dough in large glass mixing bowl
  • Sift flour into separate mixing bowl, then whisk in baking powder, baking soda, and salt. Mix until combined.
    Flour mixtur in large meta mixing bowl
  • Slowly mix flour mixture into peanut butter mixture until thoroughly combined. Place bowl of dough in refrigerator for 1 hour.
  • After 1 hour, use cookie scoop to portion chilled dough into 1-inch balls. Roll each ball between palms of hands quickly to smooth and place on baking sheet lined with parchment paper.
  • Flatten each dough ball with fork, using tines to form cross-cross pattern on top of cookie.
    Gluten free peanut butter cookies on baking sheet lined with parchment paper next to fork used to make criss-cross pattern on top of cookies
  • Place baking sheet in preheated oven and bake approximately 10 minutes, or until cookies begin to brown. Note: cookies will continue to bake slightly on pan as they cool.
  • Remove cookies from oven and let cool on pan before serving or transferring to storage container.

Notes

  • Bake time will vary from one oven to another. Altitude will also have an effect. Keep an eye on your cookies and remove them from the oven when the edges start to brown lightly.
  • The cookie dough will spread as it bakes, so leave ample space between each one. You'll notice them puff up as they bake, but they will flatten back out into classic thin peanut butter cookies.
  • Gluten-Free All-Purpose Flour: Use one that contains xanthan gum. If yours doesn't, you'll want to add some to your flour mixture - approximately 1/2 teaspoon xanthan gum for 2 cups of flour.
  • Make it Dairy Free: Use vegan butter.
  • Make it Sugar Free: Use Swerve Sweetener Granular in place of the white sugar, and Brown Swerve or coconut sugar in place of the brown sugar.
 
Recipe yields approximately 24 cookies. Actual number of cookies will depend on size of dough balls formed. Nutritional values shown reflect information for one cookie out of 24 using ingredients as listed above. Macros may vary slightly depending on brands and types of ingredients actually used.

Nutrition

Serving: 1cookie | Calories: 200kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 193mg | Potassium: 20mg | Fiber: 1g | Sugar: 17g | Vitamin A: 256IU | Calcium: 22mg | Iron: 1mg | Net Carbs: 19g